Very unconventional I know but, if you don't mind square scones, these are delicious and extra-easy to make. If you're not a fan of olives just add some more cheese (preferably chopped into tiny cubes).
From Mary Berry's 100 Cakes and Bakes.
Cheese and Olive Scone Bake
Making one large scone is fastest of all, as you don’t have to roll and cut out the mixture. If you don’t have a traybake or roasting tin, shape the dough into an oblong on a baking sheet.
Makes 12 squares
Cake tin needed: a 30 x 23cm (12 x 9in) traybake or roasting tin
450g (1lb) self-raising flour
2 level tsp baking powder
1 level tsp salt
100g (4oz) butter
200g (7oz) mature Cheddar, grated
100g (4oz) pitted black olives, roughly chopped
2 large eggs
a little milk
25g (1oz) grated Parmesan
Step one Preheat the oven to 230°C/Fan 210°C/gas 8. Lightly grease the tin.
Step two Measure the flour, baking powder and salt into a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the grated Cheddar and the roughly chopped olives. Break the eggs into a measuring jug and make up to 300ml (½ pint) with milk. Add to the flour mixture, mixing to form a soft dough.
Step three Knead the dough quickly and lightly until smooth, then roll out onto a lightly floured work surface to an oblong to fit the tin. Transfer to the prepared tin and mark into 12 squares, then brush the top with a little milk.
Step four Bake for about 15 minutes. Sprinkle the top with the Parmesan and bake for a further 5 minutes or until the scone is well risen and golden. Turn out onto a wire rack to cool.